Soup is good food, especially in the middle of winter. Nothing is better than a hot bowl of goodness when the snow is falling and you need a warm up. Chock full of great vegetables and fresh ingredients, they're easy, taste great and good for you! Eat up!
Serves 4
½ pound ground pork tenderloin
2 cloves garlic, finely chopped
1 tablespoon finely grated fresh ginger
1 teaspoon Sichuan peppercorns, crushed
¾ teaspoon crushed red pepper flakes
½ teaspoon crushed cumin seeds
1 tablespoon canola oil
Salt and freshly ground black pepper
4 cups low-sodium chicken broth or stock
4 cups packed torn mustard greens
4 green onions, thinly sliced
2 tablespoons low- or reduced-sodium soy sauce
1 teaspoon fish sauce
8 ounces wide rice noodles
Mix pork, garlic, ginger, Sichuan peppercorns, red pepper flakes and cumin in a medium bowl.
Heat oil in a large pot over medium heat. Add pork mixture; season with salt and pepper and cook, stirring and breaking up with a spoon, until browned and cooked through, 8-10 minutes.
Add broth and bring to a boil; reduce heat and simmer until flavors meld, 8-10 minutes. Add mustard greens, green onions, soy sauce and fish sauce and cook, stirring occasionally, until greens are tender, 5-8 minutes; season with salt and black pepper.
Meanwhile, cook noodles according to package directions; drain.
Divide noodles among bowls and ladle soup over.
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